Saturday, September 3, 2011

Dan's Baby Scallops in Garlic and Lemon Shallot Butter

Baby Scallops in Garlic and Lemon Shallot Butter
with Sun Dried Tomato
over Angel Hair Pasta

I know when many of you who follow this blog read tonight’s post, you will say, “Mary Kay, all that butter?”  When your husband cooks for you, it’s okay to break some of the rules.  Especially when the meal turns out this delicious.  Plus, it's all about moderation, right?

My husband, Dan, is turning into quite the home cook.  I could get used to this.  Look what he prepared last night: 

Tender baby bay scallops in a garlic and lemon shallot butter, paired with sun dried tomatoes and served over angel hair pasta… what could be better than that? 

Serves 2


8 ounces frozen Baby Bay Scallops (keep frozen until ready to use)
2 teaspoons Old Bay Seasoning
1 stick Butter
2 cloves fresh Garlic, minced
1 Shallot, Chopped
Juice of half of a large lemon, rind reserved
1 ½ ounces Julienne Cut Sun Dried Tomatoes (not oil packed), reconstituted
2 tablespoons Extra Virgin Olive Oil
Splash of dry White Wine
Fresh chopped Basil or Parsley, or a combination, for topping/garnish
1/3 pound Angel Hair, cooked per package directions

Rise and pat-dry scallops using a paper towel.  Sprinkle with Old Bay.

Reconstitute the sun dried tomatoes by covering them with water in a microwave safe bowl.  Microwave for 2 minutes.

Melt butter in pan.  Add garlic, shallot, lemon, lemon rind, and sun dried tomatoes.   
Simmer over low heat for about five minutes.

Add oil to another skillet and heat.  Test using one scallop.  If the oil pops, it’s ready to go. 

Pan sear baby scallops for one minute, turning once. 

Add wine.  Cook for one minute until the wine reduces. 

Add the contents of the butter mixture.  Cook for one more minute.  Do not overcook.

Serve immediately over Angel hair. 

Top with the fresh herbs.

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